Name: Korean-Style Steak Rice Bowl with Spicy Gochujang Cream Sauce
Prep time: 20 min
Cook time: PT-488065H58M26S
Total time: PT-488065H58M26S
Cuisine: Korean‑inspired
Ingredients: 1 lb flank steak (or choice of beef); 2 tablespoons soy sauce; 2 tablespoons brown sugar; 1 tablespoon sesame oil; 1 tablespoon minced garlic; 1 teaspoon grated ginger; 1 cup cooked white or brown rice; 1 cup vegetables (e.g., bell peppers, broccoli, carrots); 2 tablespoons vegetable oil (for cooking); ½ cup sour cream; 2 tablespoons gochujang (Korean chili paste); 1 tablespoon honey; 1 teaspoon lime juice; Sesame seeds (for garnish); Green onions (for garnish)

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A vibrant and flavorful Korean-style steak rice bowl that brings together marinated flank steak, sautéed vegetables, and a creamy, spicy gochujang sauce. I love how this dish is both comforting and fresh, making it a go-to for busy weeknights or prepping ahead for the week. It’s the kind of meal that hits every craving in one bowl—savory, spicy, creamy, and totally satisfying. Korean-Style Steak Rice Bowl with Spicy Gochujang Cream Sauce

Why You’ll Love This Recipe

I find this recipe to be incredibly versatile and simple to prepare. The marinade infuses the beef with rich umami, while the sauce adds a creamy kick that brings everything together. It’s ideal when I want something hearty and homemade without spending hours in the kitchen. Whether I’m feeding a family or portioning out lunches, this dish always works.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb flank steak (or choice of beef)
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
1 teaspoon grated ginger
1 cup cooked white or brown rice
1 cup vegetables (e.g., bell peppers, broccoli, carrots)
2 tablespoons vegetable oil (for cooking)
½ cup sour cream
2 tablespoons gochujang (Korean chili paste)
1 tablespoon honey
1 teaspoon lime juice
Sesame seeds (for garnish)
Green onions (for garnish)

directions

I start by mixing the soy sauce, brown sugar, sesame oil, garlic, and ginger to create the marinade, then coat the steak and let it sit for at least 30 minutes.
While the steak is marinating, I cook the rice and set it aside.
For the sauce, I whisk together sour cream, gochujang, honey, and lime juice until smooth, then chill it while I prepare the rest.
I chop up the vegetables into bite-sized pieces.
I heat vegetable oil in a pan over medium-high heat and cook the steak for about 4–5 minutes on each side for medium-rare, adjusting for doneness, then set it aside to rest.
In the same pan, I sauté the vegetables for about 3–5 minutes until they’re crisp-tender.
Once the steak has rested, I slice it thinly against the grain.
I assemble each bowl with a layer of rice, followed by sliced steak and vegetables.
I drizzle the spicy cream sauce generously over the top.
Finally, I garnish with sesame seeds and chopped green onions.

Servings and timing

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: About 1 hour (including at least 30 minutes of marinating)

Variations

There’s so much flexibility with this recipe, and I like switching things up based on what I have:

I replace the steak with grilled chicken, tofu, or mushrooms when I want something different.
I use jasmine or coconut rice when I want a more aromatic base.
I sometimes add a fried egg on top for extra richness.
I adjust the spice by using more or less gochujang depending on who I’m serving.
For crunch, I sprinkle on crushed peanuts or crispy shallots before serving.

storage/reheating

This rice bowl stores well, so I often make extra for lunch. I keep the rice, steak, and vegetables in separate airtight containers in the fridge for up to 3 days. I freeze the steak and veggies separately for up to 3 months. When reheating, I warm everything in a pan or microwave until heated through, and I always add the sauce fresh to keep the texture and flavor perfect.

FAQs

Can I marinate the steak overnight?

Yes, and I recommend it if I have time. Letting it marinate overnight deepens the flavor and makes the steak even more tender.

Is gochujang very spicy?

It has a balanced heat with a hint of sweetness. I adjust the amount to make it milder or spicier depending on what I’m in the mood for.

What vegetables work best in this recipe?

I usually go with bell peppers, broccoli, or carrots, but I also love using snap peas, spinach, or zucchini when they’re in season.

Can I use a different protein?

Definitely. Chicken thighs, pork slices, tofu, tempeh, or even shrimp work great in this recipe.

How do I keep the steak juicy?

I don’t overcook it and always slice it thinly against the grain. Letting it rest before slicing also helps retain its juices.

Conclusion

This Korean-style steak rice bowl brings everything I love in one meal: bold flavors, rich textures, and quick prep. It’s perfect for busy weeknights or prepping lunches ahead, and I can always tweak it to fit what I’m craving. Once I tried it, it quickly became a favorite in my regular rotation—and I know it’ll stay that way.